Tuscan Bean Soup

This restaurant-quality soup is hearty enough to stand on its own for dinner or lunch. Serve it with some garlic bread or a small salad.

Why We Love This Recipe

We have a favorite little place in Puerto Rico where they serve an amazing bean soup. After our second visit, I decided to recreate it at home. And WOW did it turn out great! Imagine making restaurant-quality Tuscan bean soup from San Juan Puerto Rico in your own home.

This recipe has become a family favorite and is easy enough to make that it’s become a staple in the fall and winter.

Hint: We actually like it better reheated the day after it’s made.

Ingredients

Exact ingredient amounts are listed on the recipe card.

Let’s Make Tuscan Bean Soup

1. Heat olive oil in a large stockpot.
2. Cut bacon into small pieces and cook them in the oil for 4-5 minutes until crispy.
3. Dice carrots, celery, and onions and add them to the stockpot.
4. Cook for another 5 minutes on medium heat.
5. Rinse beans under cool water and add them to the pot.
6. Add chicken broth and fresh rosemary sprigs.
7. Bring to a boil, reduce to a simmer for 40 minutes.
8. Remove the rosemary sprigs, and blend the soup with an emersion blender. If you do not have an emersion blender, add soup to a standard blender and mix until creamy.
9. Stir in half n half and serve.

Build A Soup Gift Basket

I love to give food as gifts and homemade soup makes a gift that tells your friends they’re special.

1. Soup mug – you can buy really inexpensive and cute mugs at the dollar store or a thrift shop.
2. A glass jar with a lid – I bought this one at a discount store. I found it on the clearance table so it was another inexpensive find. 
3. Roll up a cute tea towel.
4. A small bundle of fresh rosemary. 
5. A couple of sesame breadsticks.

Krazy Kitchen Mom Tips

• A pair of kitchen shears are perfect for cutting up ingredients like bacon and herbs. I used the shears to cut the raw bacon into equal-sized pieces.
• Because the bacon cooks in a small amount of olive oil, it may splatter. Keep the burner on medium heat to help avoid the amount of bacon grease splatter.
• Canned beans are packed in a liquid that is full of sodium. Be sure to rinse the beans thoroughly in cool water before adding to the soup.

More KKM Family Favorite Recipes

1. Spinach Salad with Warm Bacon Dressing                                          
2. Amish Macaroni Salad
3. Low Carb Tomato Soup
4. Crescent Roll Veggie Pizza
5. Crescent Roll Taco Pizza

Laura Franco

Tuscan Bean Soup

This restaurant-quality soup is hearty enough to stand on its own for dinner or lunch. Serve it with some garlic bread or a small salad.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 4 large servings

Course: Soup

Cuisine: Amercian, American and Itanlian, Tuscan

Ingredients Method Notes

Ingredients

  

• 6 strips of bacon diced
• 2 TBS of extra virgin olive oil
• 3 carrots diced
• 2 stocks of celery diced
• 1/4 small onion diced
• 1 can of cannellini beans – rinsed well under cool water
• 1 can of great northern beans – rinsed well under cool water
• 2-3 large sprigs of FRESH rosemary it must be fresh
• 32 oz. chicken or vegetable broth
• 1/2 cup half n half
• salt and pepper to taste

Method

 

1. Warm the oil: Heat the olive oil in a large stockpot over medium heat.
2. Cook the bacon: Cut the bacon into small pieces and sauté for 4–5 minutes, or until golden and crispy.
3. Add the veggies: Stir in the diced carrots, celery, and onions. Cook for another 5 minutes to soften the vegetables.
4. Add the beans: Rinse the beans under cool water, then add them to the pot.
5. Build the broth: Pour in the chicken broth and add the fresh rosemary sprigs.
6. Simmer: Bring the mixture to a boil, then reduce the heat and simmer gently for 40 minutes.
7. Blend: Remove the rosemary sprigs. Use an immersion blender to puree the soup until smooth and creamy. (If you don’t have an immersion blender, carefully transfer the soup to a standard blender and blend in batches.)
8. Finish and serve: Stir in the half-and-half, add salt and pepper, taste and adjust seasoning, and ladle into bowls. Serve hot with warm bread.

Notes

• Use good-quality broth: A rich, flavorful chicken (or vegetable) broth makes a big difference in the final taste.
• Don’t skip the sauté: Letting the bacon and veggies cook down adds layers of flavor that build the base of the soup.
• Remove the rosemary sprigs: Leaving them in too long can make the soup bitter—pull them out before blending.
• Blend to your perfect texture: Blend fully for a creamy soup or leave some chunks for a rustic finish.
• Go slow with the half-and-half: Stir it in off the heat to prevent curdling and keep the soup silky.
• Taste before serving: A little salt, pepper, or squeeze of lemon can brighten the whole pot at the end.
• Add a little heat: A pinch of red pepper flakes adds a subtle warmth that complements the creamy beans.
• Make it ahead: This soup tastes even better the next day as the flavors deepen in the fridge.
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If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom